Turkey, Pear and Blue Cheese Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 89.1 μg | (149 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pear (peeled; halved and cored)
- 4 Tbsps honey
- 2 Tbsps fresh lemon juice
- 2 handfuls baby Spinach (washed)
- 2 scallions (cleaned and trimmed)
- ¾ cup Blue cheese (crumbled)
- 24 ozs skinless, boneless turkey breasts
- 1 Tbsp fresh thyme (finely chopped)
- ¼ cup Vinaigrette (your favorite)
Preparation steps
1.
Preheat the oven to 400º F. Coat an ovenproof casserole dish with nonstick cooking spray.
2.
Place the pear halves in the prepared casserole dish. Mix together the honey and lemon juice and pour over the pear quarters, ensuring they are well covered. Bake in a preheated oven for 10 to 15 minutes, basting with pan juices after 5 minutes. Pears should be just tender. Allow to cool slightly.
3.
Gently spin dry the baby spinach leaves. Quarter the bottom 3-inches of the scallions (white part). Place the spinach and scallions on serving plates, along with the cooled pears and cooked turkey breasts. Top with crumbled blue cheese and drizzle with vinaigrette. Serve immediately.
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